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ingredients

6 large russet potatoes, rinsed, dried

6 tablespoons plus 1/2 cup sour cream

6 tablespoons (3/4 stick) butter

4 tablespoons prepared white horseradish, drained

2 tablespoons chopped fresh dill

preparation

Preheat oven to 400° F. Pierce potatoes several times with fork. Place on oven rack; bake until crisp outside and cooked through, about 1 hour. Transfer to small baking sheet; cool 5 minutes. Cut off top third of potatoes. Scoop potato from bottoms into large bowl, leaving 1/4-inch-thick shell. Scoop potato from tops and add to same bowl; discard tops.